To begin, rinse the rice under cold water until the water runs clear. In a rice cooker or saucepan, combine the rinsed rice with coconut milk, water, salt, pandan leaf, and sliced ginger. Cook on a low simmer (or on the ‘rice’ setting) until the rice is tender and fragrant. Let it rest for 10 minutes, then fluff with a fork.

While the rice is cooking, soak the dried chillies in hot water for 20 minutes until soft. Drain and deseed for a milder sambal. Blend with the fresh chillies, shallots, garlic, and a bit of water into a smooth paste.

Heat oil in a medium pan over low heat. Add the blended chilli paste and sauté gently for 10–15 minutes, stirring regularly. Allow the paste to darken and for the oil to rise to the surface, a key sign that it’s properly cooked.

Stir in the sliced onions and continue to cook over medium heat until they soften and begin to caramelise, about 8 minutes. This adds natural sweetness and depth to the sambal.

Add the tamarind water, palm sugar, and belacan. Cook for another 5–7 minutes, stirring often, until the sambal thickens. Adjust salt to taste. The sambal should be sweet, tangy, and spicy with a rich, sticky texture.

In a separate pan, toast the peanuts over low heat until golden and fragrant. Avoid burning by stirring frequently. Set aside to cool.

In the same pan, heat a small amount of oil and fry the anchovies in batches until crisp. Drain on paper towels. These add crunch and a savoury punch to the dish.

Boil the eggs to your preferred doneness, hard-boiled is traditional. Once cool, peel and halve. Lightly salt the yolks if desired.

Slice the cucumber thinly and chill until ready to serve. It provides a fresh contrast to the heat of the sambal.

To serve, spoon a mound of coconut rice in the centre of each plate. Arrange sambal, peanuts, fried anchovies, half an egg, and cucumber slices around the rice. Serve warm, with extra sambal on the side if desired. Garnish with a small pandan leaf tip or banana leaf for visual appeal and aroma.